Bumpers Drive In, 303 E. Broad St., SMITHVILLE, TN 37166 - inspection findings and violations



Business Info

Name: BUMPERS DRIVE IN
Address: 303 E. BROAD ST., SMITHVILLE, TN 37166
Total inspections: 10
Last inspection: 06/03/2014
Score
77

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Inspection findings

Inspection date

Type

Score

  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Management and food employee awareness (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Critical: Proper use of restriction and exclusion
  • Approved thawing methods used
  • Thermometers provided and accurate
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
06/03/2014Complete (Food)77
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper hot holding temperatures (repeated violation)
  • Management and food employee awareness (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Water and ice from approved source
  • Approved thawing methods used
  • Thermometers provided and accurate
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
  • Washing fruits and vegetables
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
  • Critical: Hands clean and properly washed (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
04/22/2014Follow-up (Food)75
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper hot holding temperatures
  • Management and food employee awareness (repeated violation)
  • Critical: Proper cold holding temperatures
  • Critical: Proper date marking and disposition
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Critical: Compliance w/variance, specialized process, and HACCP plan
  • Water and ice from approved source
  • Critical: Proper use of restriction and exclusion
  • Approved thawing methods used
  • Thermometers provided and accurate
  • Food properly labeled
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
  • Washing fruits and vegetables
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
  • Critical: Hands clean and properly washed
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
04/07/2014Complete (Food)52
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Critical: Food additives: approved and properly used (repeated violation)
  • Water and ice from approved source
  • Approved thawing methods used
  • Thermometers provided and accurate
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
  • Critical: No discharge from eyes, nose, and mouth
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
01/03/2014Follow-up (Food)84
  • Critical: Food received at proper temperature
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Critical: Time as a public health control:procedures and records
  • Critical: Consumer advisory provided for raw and undercooked food
  • Critical: Food additives: approved and properly used
  • Pasteurized eggs used where required
  • Water and ice from approved source
  • Critical: Proper use of restriction and exclusion
  • Approved thawing methods used
  • Thermometers provided and accurate
  • Food properly labeled
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
  • Critical: Handwashing sinks proplery supplied and accessible
12/10/2013Complete (Food)71
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
05/22/2013Complete (Food)95
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Compliance w/variance, specialized process, and HACCP plan
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
05/10/2013Complete (Food)90
  • Critical: Food received at proper temperature
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Critical: Proper cooking time and temperatures
  • Management and food employee awareness (repeated violation)
  • Critical: Proper date marking and disposition
  • Critical: Time as a public health control:procedures and records
  • Critical: Consumer advisory provided for raw and undercooked food
  • Pasteurized foods used (repeated violation)
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Thermometers provided and accurate
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
  • Washing fruits and vegetables
  • Critical: Handwashing sinks proplery supplied and accessible
04/15/2013Complete (Food)77
No violation noted during this evaluation.03/28/2013Complete (Food)63
No violation noted during this evaluation.03/28/2013Complete (Food)63

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